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–+ servings
Easy Rhubarb Cake with Tangy Sauce

Easy Rhubarb Cake with Tangy Sauce

This delightful rhubarb cake is perfect for springtime, offering a sweet and tangy flavor that pairs beautifully with the homemade sauce.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 1 cup butter, softened Make sure it’s at room temperature.
  • 3 large eggs Use fresh eggs for the best flavor.
  • 1 cup diced rhubarb Fresh rhubarb yields the best taste.
  • 0.5 teaspoon vanilla extract
  • 1.5 teaspoons baking powder Ensure it's fresh for proper rising.
  • 0.25 teaspoon salt Balances the sweetness.

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a large bowl, cream together the softened butter and sugar until light and fluffy. This creates a lovely base for your cake.
  • Next, beat in the eggs one at a time, then stir in the vanilla extract. This adds richness and flavor to the batter.
  • In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, or your cake might turn out dense.
  • Gently fold in the diced rhubarb. Pour the batter into the prepared baking dish and smooth the top.
  • Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool slightly before serving.

Notes

This cake tastes wonderful when served warm with a dollop of whipped cream or a scoop of vanilla ice cream.